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Red vegetable curry
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A non-meat version of the classic Thai curry. Try serving with noodles instead of rice. Works well with the green curry paste too
1 tbsp oil
1 essential Waitrose Aubergine, diced
1 onion, chopped
350g pack Waitrose Diced Butternut & Sweet Potato
2 tbsp Bart Thai Red Curry Paste
400ml can coconut milk
200g pack Waitrose Trimmed Mange Tout Peas, roughly sliced at an angle
1 tbsp Thai Taste Fish Sauce
50g cashews, roughly chopped
½ x 28g pack Cooks’ Ingredients coriander, roughly chopped
2 x 350g tubs Waitrose Asian Thai Sticky Rice
60g pack Sharwood’s Thai Crackers
1 Heat the oil in a large deep-sided frying pan and fry the aubergine, onion and butternut & sweet potato for 5 minutes. Add the curry paste and cook for 1 minute. Stir in the coconut milk, cover and simmer for 10 minutes.
2 Stir in the mange tout, fish sauce and cashews, cover and cook for 5 minutes more or until the vegetables are tender. Stir in the coriander.
3 Heat the rice according to the pack instructions. Serve the curry with the rice and Thai crackers on the side.
Typical values per serving:
This recipe was first published in April 2018.